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Maui-Venison-Tartare-Recipe-by-Chef-Alvin-Savella

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Maui Venison Tartare by Chef Alvin Savella of Coco Deck Lahaina

Alvin Savella is owner and chef at Coco Deck Lahaina. A new waterfront concept in Lahaina offering a blend of Mexican, Local, Seafood & American flavors. The restaurant aims to fill a gap in the area near the Lahaina Cannery on Front Street.
Guests can look forward to a casual dining experience that caters to all tastes, with a mix of dishes such as tacos, burgers, and fresh fish, all showcasing Chef Alvin’s signature style. The deck offers oceanfront seating, complemented by tropical cocktails and mocktails. Alvin says he shares his Maui Venison Tartare recipe to bring awareness to one of Hawaii’s invasive species, the axis deer. 
Chef says he draws inspiration for the dish from his childhood where he grew up butchering whole goat and steer and often eating it raw in a form called Kilawen. His version in this dish incorporates some of his formal culinary training.
Posted By: As Seen On OC16
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Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Appetizer
Cuisine American, Hawaiian
Servings 4 Serves
Calories 186 kcal

Ingredients
  

  • 8 oz venison loin
  • 2 whole eggs
  • 2 oz mayonnaise
  • 4 calamansi squeezed
  • 1 oz ginger minced
  • 2 rice papers
  • 1/2 small round onion
  • 3 green onions chopped
  • 1/2 oz caviar
  • to taste Salt and pepper

Instructions
 

  • Put a pot of water on high heat and bring it to a boil.
  • Dice the venison while waiting.
  • Gently lower six eggs into the boiling water using a slotted spoon.
  • Set a timer for six minutes.
  • When done, give the eggs a quick ice bath to stop the cooking process.
  • Cut the onion into small, bite-sized pieces.
  • In a bowl, mix the venison, onions, salt, pepper, and chives.
  • In a second bowl, mix mayonnaise, calamansi juice, and ginger well.
  • Over medium heat, fry the rice paper quickly (less than 10 seconds).
  • Place the venison mixture on the rice paper, top with the mayo mixture, and plate a halved egg on the venison.
  • Scoop caviar on top to finish.

Nutrition

Calories: 186kcalCarbohydrates: 16gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 71mgSodium: 262mgPotassium: 369mgFiber: 2gSugar: 2gVitamin A: 169IUVitamin B1: 0.2mgVitamin B5: 1mgVitamin C: 22mgCalcium: 49mgIron: 4mg
Keyword chef alvin savella, tartare recipe, venision lion, maui, venison, tartare
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